In a large stockpot, head the oil and sauté the onions on medium high heat until translucent.
Add the spices and Huel, fry until fragrant.
Add the crushed tomatoes to the pot, stir to combine and bring to a simmer and cook 5 more minutes. This allows the flavors to mingle a little.
Turn off the heat and carefully pour the tomato mixture into the jar of a blender. Add the coconut milk, salt and pepper and blend on high/liquify setting until smooth. Taste and adjust spices to your preference.
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